Melting Point Of Ganache?

Decorating By Minstrelmiss Updated 25 May 2011 , 11:48pm by Cupcations

Minstrelmiss Posted 23 May 2011 , 2:35pm
post #1 of 5

Hello Cakers,

I am making a cake covered with ganache instead of buttercream what will be covered in fondant. It's starting to get warm out and I am concerned about the melting point for the ganache. I do not want to be posting pictures of a disaster next week!

Does anyone have any pointer regarding acceptable temperatures? The cake will not be able to be chilled. Thank you!!

4 replies
Minstrelmiss Posted 24 May 2011 , 3:18pm
post #2 of 5

Does anyone have any experience that they are willing to share, that would help? Thank you.

Minstrelmiss Posted 25 May 2011 , 7:24pm
post #3 of 5

I only have a few days left to prepare. Does anyone know? What has been your experience? Thank you.

LKing12 Posted 25 May 2011 , 7:34pm
post #4 of 5

Sorry, I can't help, but someone will chime in here soon.

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